Ingredients
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1 lb. scallops
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2 tbsp. olive oil
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1/4 lb. bacon, thickly sliced and then cut into medium dice or lardons
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2 tbsp. unsalted butter
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2 large shallots, thinly sliced
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2 tbsp. parsley, chopped fine, plus 1 tbsp. for garnish
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1 cup heavy cream
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2 tbsp. chives, finely chopped
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Sea salt, to taste
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Black pepper, freshly ground, to taste
Directions
- Pat the scallops dry and set aside.Heat the olive oil in a large saute or frying pan over medium-high heat. When hot, add the bacon and saute until the bacon is rendered and crispy.Remove bacon from the pan with a slotted spoon, leaving the bacon fat in the pan.Increase the heat to high, adding the scallops to the pan and sauteing for 1 1/2 to 2 minutes per side‚ until a golden brown crust develops. Turn and brown the other side. Remove the scallops to a plate and set aside.Return the bacon to the pan and add the butter, shallots, and parsley, and saute 1 minute.Reduce the heat to medium and add the cream. Simmer until sauce has reduced by half, about 4 to 5 minutes, and coats the back of a spoon.Return the scallops to the pan to warm through, coating with the sauce.
Recipe Note
Serving Suggestions: To serve, ladle a couple of tablespoon of sauce on a serving plate, top with scallops, spoon some additional sauce on the scallops and garnish with chives, chopped parsley, and fresh-cracked pepper.
Blog post: https://www.lobels.com/pan-seared-scallops-with-bacon-cream-sauce-261
